Pumpkin Cheesecake Muffins

Fragrant, soft and deliciously sweet, Pumpkin Cheesecake Muffins made with all HEALTHY ingredients and refined sugar-free are the best thing this Fall. Flavored with real pumpkin and warm spices, filled with a cream cheese surprise it’s a dessert that will make you wish pumpkin season last all year long.

Can you think of better way to welcome Fall other than with deliciously sweet, irresistibly fragrant HEALTHY Pumpkin Cheesecake Muffins? I don’t think so! Usually, I don’t like to rush into Fall season – meaning I don’t make anything pumpkin until late September. I always kinda moan over sunny Summer days long after school already starts and leaves turn yellow. But this year Fall (and pumpkins) crawled into my life (and into my kitchen) so subtle, so gentle. Surprisingly, I welcomed Fall (and pumpkins) with my arms full opened, leaving Summer happily behind.

The thing is, I got this beautiful pumpkin from the farmers market the other day, and it ended up in these delicious muffins, rather than in soup which I previously planned. I have no regrets whatsoever for that. Somekinda treat was much needed in our house that rainy Sunday. Plus I had unexpected visitors coming – my brother and his wife who had the birthday that day. It was perfect time to make something delicious, sweet (and HEALTHY), and surprise my family and guests. Pumpkin Cheesecake Muffins turned out to be not only AMAZING but what we all quite needed that day.

This recipe is so simple and so easy to make. You’ll only need few simple ingredients that you probably have in your house already. You can use store-bought pumpkin puree for making these muffins, but I urge you to make a homemade pumpkin puree . It’s so simple, and the flavor is just amazing. Better than canned one. I’m almost addicted to homemade pumpkin puree. I eat it with the spoon!

I used butternut (squash) pumpkin to make a homemade pumpkin puree, and this time I tried oven baked version. I’m surprised how easy that was to make. Even easier than boiled version to be honest. You can use pumpkin puree to make all sorts of desserts – like Pumpkin Loaf Cake (yum!) or breakfast Pumpkin Oatmeal Smoothie (yum! yum!). Get those pumpkins and fill refrigerators with pumpkin puree, like seriously.

To make these Pumpkin Cheesecake Muffins absolutely irresistible, I used warm spices – Ceylon cinnamon, ginger, nutmeg, and allspice. You can find my special pumpkin spice mixHERE. On the top of muffins, I also swirled some cream cheese. The tartness of cream cheese enhanced with lemon juice has wonderfully balanced the sweetness of muffins. The spices and cheese both turned these muffins into a real Autumn treat.

These Pumpkin Cheesecake Muffins are so addictive that you will wish pumpkin season last year long. Plus they are totally low calorie, made with all HEALTHY stuff and refined sugar-free. Perfect weekend dessert, or breakfast or even kids school snack.

That rainy Sunday afternoon, after we escorted our guests home, we realized we were left out of Pumpkin Cheesecake Muffins. My hubby commented with a smile that I need to make double bunch next time. That won’t be a problem. Not a problem at all! 🙂

I can’t wait for you to try these delicious muffins. Let me know how you like it!

Enjoy!

5 from 13 votes

Print

Pumpkin Cheesecake Muffins

Fragrant, soft and lusciously sweet, Pumpkin Cheesecake Muffins made with all HEALTHY ingredients, refined sugar-free, and packed with real pumpkin flavor are the best thing this Fall. It's perfect weekend dessert so good that you'll wish pumpkin season last all year long.

∗ PIN this for later! ∗

*Disclosure: This post may contain affiliate links which means if you click on the link and make a purchase, I’ll make a small commission based on your purchase! There’s never any extra cost to you, and I only link products that I recommend. Thank you for supporting Natalie’s Food & Health!

I can see why you chose to make the beautiful pumpkin cheesecake muffins instead of a soup. They look so moist and tasty. I’m in the mood for pumpkin spice — I’ve yet to indulge this season. This recipe would be a great way to start.

Your email address will not be published. Required fields are marked *

Message

Name*

Email Address*

Website

Recipe Rating

Sign me up for the newsletter!

Hi, I’m Natalie! I'm a healthy lifestyle ambassador and founder of Natalie’s Food & Health. On my blog you will find HEALTHY RECIPES and TIPS how to live HEALTHIER HAPPIER LIFE. I started NH to share everything I've learned on my -100lbs WEIGHT LOSS journey that changed my life. I'm on a mission to help others change their lives too. JOIN ME and let me inspire you to eat healthy and live better every day.